I have always enjoyed twice baked croissants and this pumpkin pie croissant is at the top of my list. What is a twice baked croissant you say? Well we take a croissant cut it half, toast it, dip it in a cinnamon rum syrup, fill it with walnut frangipane cream and pumpkin pie filling, put the top back on, add some more walnut frangipane and pumpkin seeds. Then we bake it again and dust it with fall spiced sugar, it’s delicious.


common allergies:  eggs / dairy/ walnuts